This rhubarb blueberry pie has a flaky crust and a juicy, sweet-tart filling, making it one of the best desserts for rhubarb season.
Although I've never managed to make a pie I didn't love, I do love this rhubarb blueberry pie a little more than most. Probably because I adore rhubarb, its tartness and heartiness, and because blueberries are my favorite berries.
And the two together? So good! The filling is sweet, tart, and wonderfully saucy, and the crisp crust makes it even better.
If you like the combination too, try this Blueberry Rhubarb Jam. And for more seasonal baking ideas, have a look at these Rhubarb Recipes.
Ingredients: 9 | Prep Time: 30 minutes | Cook Time: 1 hour | Servings: 10 | Difficulty: Easy
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Recipe ingredients
For the crust, you will need the usual flour, butter, egg, and water. No sugar; despite the crust being made without sugar, the pie is sweet enough. It's not overly sweet, just great!
For the filling: rhubarb, blueberries, sugar, and corn starch.
- Try this Rhubarb and Banana Bread, too.
See the recipe card for full information on ingredients and quantities.
How to make blueberry rhubarb pie?
Step #1: Clean and chop the rhubarb into roughly 2 cm/1-inch pieces.
Step #2: Mix rhubarb and blueberries in a large bowl.
Step #3: Combine sugar and cornstarch separately.
Step #4: Add the sugar mixture to the fruit and toss well.
Step #5: Make the dough in the food processor. Divide the dough into two discs, wrap them, and refrigerate.
Step #6: Roll out one dough disc and line the pie dish.
Step #7: Add the fruit filling.
Step #8: Roll out the second dough disc and place it on top.
Step #9: Seal the edges and cut a small cross in the middle to allow steam to escape. Chill for about 20 minutes before baking.
Step #10: Brush with egg wash, sprinkle with sugar, and bake.
Good to know
Make ahead: The dough can be prepared in advance and kept refrigerated for up to 2 days. Remove it from the fridge about 15 minutes before rolling.
Filling texture: The filling is intentionally a little saucy. That syrupy fruit filling is part of what makes this pie especially good.
Storage
Keep leftovers refrigerated for 1-2 days.
The crust softens slightly after refrigeration, but still tastes delicious.
How to serve the pie?
The filling is slightly runny, and it is supposed to be so; the sauce that forms makes this dessert incredibly delicious. It is best to cut the slices directly into the pie dish and serve straight from the dish.
Serve the pie slightly warm or at room temperature.
It is especially good with:
- vanilla ice cream
- whipped cream
- coffee or tea
Rhubarb Blueberry Pie
Equipment
- 1 Pie dish 10 inches/ 26 cm; a little more or less is fine
Ingredients
Crust (Note):
- 3 cups + 2 tablespoons all-purpose flour
- ¾ cup + 1 tablespoon unsalted butter very cold
- 1 pinch salt
- 1 egg
- 5-6 tablespoons ice-cold water
Filling:
- 1 cup granulated sugar
- â…“ cup + 1 tablespoon cornstarch
- 12.5 oz rhubarb
- 1 lb blueberries
Egg wash:
- 1 small egg
- 1 tablespoon water
- 1 tablespoon granulated sugar
Instructions
Crust:
- Mix the flour and salt in the food processor. Add the very cold butter cubes and pulse until the butter pieces are about the size of peas. Add the lightly beaten egg and cold water, and pulse just a few times. The dough should come together when you pinch it. Turn the dough onto the working surface and divide it into two even parts. Form each part into a disc. Wrap in plastic wrap and refrigerate until you make the filling.3 cups + 2 tablespoons all-purpose flour+ 1 pinch salt + ¾ cup + 1 tablespoon unsalted butter + 1 egg + 5-6 tablespoons ice-cold water
Filling:
- Mix sugar and cornstarch. Clean and chop the rhubarb into pieces about 1 inch/ 2 cm. Mix with the blueberries in a large bowl. Add the sugar mixture and mix well to coat.12.5 oz rhubarb + 1 lb blueberries+ 1 cup granulated sugar + â…“ cup + 1 tablespoon cornstarch
Assemble:
- Roll one disc of dough slightly larger than the pie dish so that some dough will overhang over the edges of the dish. Place it in the pie dish. Cover with the rhubarb-blueberry mixture.
- Roll the second disc of dough, again slightly larger than the pie dish. Place on top of the pie dish and press the edges with your fingers to seal the pie. Cut excess dough, if necessary. Cut a cross in the middle of the pie so that the hot air can escape during baking. Place the pie in the fridge for about 20 minutes.
- In the meantime, preheat the oven to 350°F/ 180°C. Mix together the egg and 1 tablespoon water. Brush the crust with the mixture. Sprinkle with some granulated sugar.1 small egg + 1 tablespoon water + 1 tablespoon granulated sugar
- Bake in the preheated oven for 55-60 minutes until golden brown. Place the dish on a wire rack to cool. Slice the pie in the dish and serve it directly from it.
michelle perry says
have never made a blueberry rhubarb pie before and was wondering if canned blueberry pie filling will work with this recipe since fresh blueberries are hard to get but not the filling in the can. would this recipe work? with canned pie filling?
Adina says
Hi Michelle. I am sorry, I can't say, I never tested this recipe with blueberry pie filling.